Our breakfast cure smoked salmon is soft and succulent, ideal with scrambled eggs. Oak smoked and matured for 2-3 days. 

After much taste testing, Rick and Jack selected the Severn & Wye Smokery to work with to create our very own smoked salmon range. 

'I've long been an admirer of the Severn & Wye Smokery. Richard Cook is a complete expert in curing and smoking fish and it's been a pleasure to work with the smokery to develop our own range of smoked and cured fish under his expert guidance.' Rick

Severn & Wye smokery is situated on the edge of the royal forest of dean and it is there that they practice the old-fashioned art of smoking only the highest quality fish and meat. The salmon is sourced from two salmon farms in the Faroe Islands.

Allergens & Full Ingredients List:

Allergens: Fish

Ingredients: Salmon (Fish) (96%) (Salmo salar) Salt, Sugar. 


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